In a large skillet over medium heat, add your cooking oil. Once hot, add the sliced sausage and cook until nicely browned. This brings out its smoky flavor.

In the same skillet, add your diced green bell pepper, onion, and celery. Sauté for about 4–5 minutes, or until they begin to soften and become fragrant.

Stir in the minced garlic and Creole seasoning. Cook for about 30 seconds, just until the garlic becomes fragrant—don’t let it burn!

Add the browned sausage back into the skillet with the vegetables. Give it all a good stir so the flavors can start to come together.

Lower the heat to medium-low. Pour in the crushed tomatoes and tomato sauce. Stir everything together well.

Add salt and black pepper to taste. Stir in 1 teaspoon of sugar (this helps cut the acidity of the tomatoes, but you can skip it if you prefer a tangier sauce).

Let everything simmer together for 10 minutes. This step helps the flavors deepen and meld beautifully.

Turn off the heat and stir in the raw shrimp. Mix them well into the sauce so they’re fully coated and evenly distributed.

Cover the skillet and let it sit for about 5 minutes. The residual heat will gently cook the shrimp until they’re pink, firm, and opaque.

Sprinkle chopped fresh parsley over the top for a fresh burst of flavor. Serve hot over rice, grits, or even toasted bread!